From the kitchen of Stephanie Knewasser. Mulligatawny is
a curry soup with many variations. This one is made with
rice, carrots, apples, cream and chicken.  It can be made
healthier by subbing half and half for the cream, or
eliminating the cream all together. I like it without the meat.
In a large pot, sauté for 10 minutes:
 3/4 c chopped onion
 3/4 c sliced celery
 1 c sliced carrots
 1/4 cup butter


Stir in until incorporated:
 2 Tbsp flour
 2 tsp curry powder

Cook for 3 more minutes.

Stir in:
 5 c chicken broth
Bring to a boil.
Reduce heat and simmer for 30 minutes.

Add:
 
1/2 c cooked shredded chicken (boiled, rotisserie...)
 1 peeled and chopped apple
 1/3 c uncooked white rice
 1 tsp salt
 1/8 tsp pepper
 1/8 tsp thyme

Simmer until rice is done, about 15 minutes.

Add:
 1/2 c - 2/3 c heavy cream

Garnish with
parsley.
"No rain, no flowers."
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Mulligatawny